Directions:
- Preheat 11” (or larger) non-stick skillet over medium heat. Scramble 3 eggs in a large mixing bowl. Add shredded hash browns and salt. Stir to combine with rubber spatula.
- For each blintz cake ladle about 1/2 cup of the mixture onto the hot skillet. Flip each one after about 4-5 minutes (they should release easily when done). Cook on other side for 4-5 minutes, covering skillet with a lid about half way through.
- Place blintz cakes on a large plate and cover to keep warm. Wipe out skillet with paper towel before cooking more blintz cakes.
- Serve each blintz cake topped with 1 teaspoon cream cheese and 1 teaspoon red raspberry preserves. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.53 Kcal (932 kJ) | ||
| Calories from fat | 82.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.12g | 14% | |
|---|---|---|---|
| Cholesterol | 113.41mg | 38% | |
| Sodium | 678.95mg | 28% | |
| Potassium | 397.19mg | 8% | |
| Total Carbs | 28.94g | 10% | |
| Sugars | 8.93g | 36% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 8.16g | 16% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 1.4mg | 8% | |
| Calcium | 79.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 132.31 Kcal (554 kJ) | ||
| Calories from fat | 48.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.42g | 14% | |
|---|---|---|---|
| Cholesterol | 67.43mg | 38% | |
| Sodium | 403.69mg | 28% | |
| Potassium | 236.16mg | 8% | |
| Total Carbs | 17.21g | 10% | |
| Sugars | 5.31g | 36% | |
| Dietary Fiber | 0.56g | 4% | |
| Protein | 4.85g | 16% | |
| Vitamin C | 4.5mg | 13% | |
| Iron | 0.9mg | 8% | |
| Calcium | 47.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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